Grandma Barb’s Brownies are full of chocolate flavor. They are fudgy brownie perfection.

a stack of brownies

And now…introducing…my favorite brownies in the whole wide world. In our house, we call them Grandma Barb’s Brownies, as our girls associate them with their grandma (my mom).

These brownies are chocolatey, fudgy perfection, and I often get asked for the recipe.

brownies with chocolate chips on top

I’ve been eating these brownies for what seems like forever. These are the brownies that were commonly found on the kitchen counter when I was a kid on the farm. And now, as a grown-up with a family of my own, whenever I need a comforting pan of warm and fudgy brownies, this is the quick and easy recipe I turn to. They simply can’t be beat.

a stack of brownies

Grandma Barb's Brownies

Yield: 24 servings
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

Grandma Barb's Brownies are perfectly chewy and topped with chocolate chips! When it comes to comfort food, and easy desserts, fudgy brownies just can't be beat.


  • 2 c. sugar
  • 1 c. vegetable oil
  • 4 large eggs
  • 1-1/2 c. all-purpose flour
  • 10 T. unsweetened baking cocoa
  • 1 tsp. salt
  • 2 tsp. pure vanilla extract
  • semi-sweet chocolate chips, optional, to sprinkle on top (NOT optional for me!)
  • chopped nuts, optional, to sprinkle on top


  1. Preheat oven to 350° F. Spray a 9” x 13” pan lightly with cooking spray and set aside.
  2. In a large mixing bowl, stir together sugar, oil, and eggs. In a separate medium bowl, whisk together flour, cocoa, and salt. Add dry ingredients to wet ingredients and mix until incorporated. Stir in the vanilla. Pour into your prepared pan and spread evenly. Sprinkle with optional chocolate chips and/or nuts. Bake for 20 minutes. Then turn the heat off, leaving the pan in the oven for another 15 minutes. Remove pan to a rack to cool completely.


From Mom’s recipe box. Recipe originally from Eleanor Hardie, who is married to Mom’s cousin, Walter. Mom first enjoyed these at a Voss family reunion in Mitchell, South Dakota when I was just a kid. We’ve been eating them ever since. Many thanks to you, Eleanor!

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 220Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 31mgSodium: 113mgCarbohydrates: 27gFiber: 1gSugar: 18gProtein: 3g

Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.

Did you make this recipe?

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pastel candy coated brownie pops

I’m also happy to share with you a new way I’ve come to use this brownie recipe of old…
Spring Brownie Pops!

Today I have a guest post at Reluctant Entertainer! Maybe you’ve heard me speak of Sandy before (here and here)? If so, you’ll know how much I think of her. And you’ll know just how much it means for me to be her guest. I hope you’ll hop on over to read about my Spring Brownie Pops and a project of Sandy’s that I am absolutely in love with, called Balcony Girls. Sandy has been investing her time and love into the lives of young girls, teaching them about virtues and positive friendships. She’s even written an e-book, available on her site, that details the program she implements with these girls. I highly recommend you getting it into your hands if you have special young girls in your life. It’s really good stuff. Stuff that I have already started sharing with my own special young girls.